A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!
Let Them Eat Chocolate Sheet Cake
When planning for a party or large family get-together, I usually think chocolate, chocolate, and more chocolate! I also have a mile long to-do list. So why not keep it simple? I like to go with a classic chocolate sheet cake that everyone will love. Moist chocolate cake together with a rich chocolate icing–it’s pure goodness. And it feeds a crowd! What more could you ask for?
My mom makes this cake for nearly every occasion, and I’ve followed in her footsteps because it’s so easy and always a huge hit! There’s a reason it’s a family favorite!
Let’s Bake!
To make the cake, first whisk together flour, sugar, and baking soda in a large bowl. Then, in a small saucepan over medium heat, melt your butter together with water and the cocoa. As soon as the mixture begins to boil, remove it from heat and pour over the dry ingredients. Whisk until well combined.
Next, whisk in eggs, buttermilk, and vanilla. Finally, pour the batter into prepared jelly-roll pan and bake at 400 for 20 minutes, rotating pan halfway through cooking time.
I told you it was easy! Now for the icing!
To start, bring the butter, cocoa and buttermilk to a boil in a medium saucepan over medium heat. Quickly remove from heat and then whisk in powdered sugar, vanilla and chopped pecans. Once well-mixed, pour over hot cake and spread evenly. Let the icing set for at least 30 minutes before cutting into slices.
Seriously, the waiting is the hardest part! Each chocolatey bite is decadent and oh so delicious. The perfect cake to make for a crowd or special celebration! Enjoy!
If you’re inspired to make this Chocolate Sheet cake, be sure to snap a picture and share it with me @thebakermama on Instagram so I can see. I love seeing how inspired and creative y’all get with the ideas and recipes I share.
xoxo,
Chocolate Sheet Cake
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 25
- Category: Dessert
Description
A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!
Ingredients
Cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter
- 1 cup water
- 4 tablespoons unsweetened cocoa
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla
Icing:
- 4 tablespoons unsweetened cocoa
- 1/2 cup (1 stick) unsalted butter
- 6 tablespoons buttermilk
- 1 pound (3 and 3/4 cups) powdered sugar
- 1 teaspoon vanilla
- 1 cup pecans, chopped
Instructions
- Preheat oven to 400°F. Grease and flour a large jelly-roll pan (12″ x 17″ x 1″); set aside.
Cake:
- Whisk together flour, sugar and baking soda in a large bowl.
- In a small saucepan over medium heat, melt 1 cup butter with water and 4 tablespoons of cocoa.
- As soon as the mixture starts to boil, remove from heat and pour over the dry ingredients. Whisk until well combined.
- Whisk in eggs, 1/2 cup buttermilk and 1 teaspoon vanilla.
- Pour batter into prepared jelly-roll pan and bake for 20 minutes rotating pan halfway through cooking time.
Icing:
- In a medium saucepan over medium heat, bring 1/2 cup butter, 4 tablespoons cocoa and 6 tablespoons buttermilk to a boil.
- Remove from heat and whisk in powdered sugar, 1 teaspoon vanilla and chopped pecans.
- Pour over hot cake and spread to cover evenly.
- Let icing set for at least 30 minutes before cutting into slices. Enjoy!
Could I use butter instead of margarine?
Hi Stephanie! Yes, butter works great. Enjoy!